AKISHIKA SHUZO

OSAKA

Osaka is the second smallest prefecture in Japan, with an area of only 1,892 km2. It’s neighbours are the prefectures of Hyogo and Kyoto in the North, Nara in the East and Wakayama in the South. Surrounded by mountains to the North, East and South, Osaka Prefecture faces Osaka Bay to the West and is blessed with weather that is generally mild, but that also has four distinct seasons. The Yodo and Yamato Rivers flow through the prefecture and expansive alluvial plains extend around the Yodo River estuary running into Osaka Bay. Osaka is part of the Kansai region of Japan’s main island Honshu which covers a broad area including the neighbouring cities of Kobe, Kyoto and Nara. Sake brewing in Osaka began in the Middle ages.

Akishika Shuzo was founded in Osaka prefecture in 1886 and under Hiroaki Oku, the present 6th generation Kuramoto [Brewery Owner], this tiny brewery is creating some of Japan’s most exceptional and unique sake. Oku-san is both Kuramoto and also Toji [Master Brewer] at Akishika and his belief and skill in creating quality sake shows in every bottle. Akishika Shuzo is one of only a handful of sake breweries that follow the ‘Château concept’ as we see in wine production with Oku-san contracting 20 local farmers to grow rice for his sake in addition to the rice he grows himself. Two of these rice are the ‘King’ and ‘Queen’ of sake rice - Yamada Nishiki and Omachi. Although Oku-san has grown all of his rice organically for many years, from 2011 he has obtained certification for organic rice cultivation.

Oku-san only brews Junmai [pure rice] sake and as he doesn’t believe in carbon filtering his sake they are also all Muroka. All of the sake Oku-san creates are made with great structure, acidity and body and so are well suited to ageing. Akishika Shuzo have 2 years worth of production ageing at any one time, a massive investment particularly for such a small brewery. Oku-san only releases his sake when he believes they are ready. Sake from Akishika Shuzo have a cult status in their local area and around Japan, so when Oku-san does release sake they sell out exceptionally quickly. We feel extremely privileged to enjoy them in Australia.

AKISHIKA SHUZO - OSAKA

CLASSIFICATION:

Junmai • Pure Rice Sake

Daiginjo • Rice polished to 50% or less

Muroka • No charcoal filtration

Nama • Unpasteurised

Genshu • Undiluted

The rice for this Sake is sourced from rice paddies grown organically by Oku-san himself. This meigara [brand] also represents the first time Oku-san made Junmai Daiginjo with no charcoal filtration, unpasteurised and no dilution [Muroka Nama Genshu]. The Nyukon Itteki Junmai Daiginjo shows great complexity, with a dry yet elegant palate, fine texture and lingering finish. An exceptional example of Junmai Daiginjo.

AKISHIKA SHUZO - OSAKA

CLASSIFICATION:

Junmai • Pure Rice Sake

Ginjo • Rice polished to 60% or less

Muroka • No charcoal filtration

Nama • Unpasteurised

Genshu • Undiluted

Nigori • Cloudy

The rice for this Sake is grown organically by Oku-san himself and has been made at the brewery for the last 25 years. The Mizore Moyo is unique as it is produced by reserving 1/3rd of the Moromi [fermenting liquid] which is then mixed back into the already pressed liquid. This results in a Sake with a large amount of very fine sediment and often produces a little gas on opening. A fresh ferment character with melon fruit, pear, fennel and a great lingering acidity.

AKISHIKA SHUZO - OSAKA

CLASSIFICATION:

Junmai • Pure Rice Sake

Ginjo • Rice polished to 60% or less

Yamahai • Traditional yeast starter method

Muroka • No charcoal filtration

Nama • Unpasteurised

Genshu • Undiluted

The Okushika is Oku-san’s signature sake and is truly one of the best sake made today. Oku-san has specially aged this sake at the kura until its release in 2017 at the start of its best drinking condition. This sake has a rich, complex palate with layered nuances of sweet spice, vibrant acidity and a long dry finish. An exceptional sake!

AKISHIKA SHUZO - OSAKA

CLASSIFICATION:

Junmai • Pure Rice Sake

Ginjo • Rice polished to 60% or less

Muroka • No charcoal filtration

Nama • Unpasteurised

Genshu • Undiluted

Ōkarakuchi is the ‘house’ dry-style of sake from Akishika Shuzō. The word ‘kara’ means ‘dry’ in Japanese and in this case ‘Ō-kara-kuchi’ means extra dry palate. This sake has an intensely spicy nose with hints of honeydew melon and lychee. The palate on the Ōkarakuchi certainly possesses a mineral-like dryness that lingers with balanced acidity.

AKISHIKA SHUZO - OSAKA

CLASSIFICATION:

Junmai • Pure Rice Sake

Yamahai • Traditional yeast starter method

Muroka • No charcoal filtration

Nama • Unpasteurised

Genshu • Undiluted

Made with Yamada Nishiki often given the moniker ‘King of Sake Rice’ polished to 70%. As with all of Akishika’s products, this shows a rich, complex character. Fresh & vibrant on the palate, this Nama version of Kobo #7 has a rich fruit character with savoury elements. The palate builds with a fine acidic backbone and wonderful texture and a long fine finish.

AKISHIKA SHUZO - OSAKA

CLASSIFICATION:

Junmai • Pure Rice Sake

Yamahai • Traditional yeast starter method

Muroka • No charcoal filtration

Genshu • Undiluted

This is a special limited edition of the Kobo #7 that has been specially aged at the brewery for 6 years before its release in 2014. Made with Yamada Nishiki often given the moniker ‘King of Sake Rice” polished to 70%. As with all of Akishika’s products, this shows a rich, complex character. Kobo #7 has a honeyed aroma and a complex palate with initial sweetness that is followed by a spicy, savoury mid-palate and a long dry finish.

AKISHIKA SHUZO - OSAKA

CLASSIFICATION:

Junmai • Pure Rice Sake

Yamahai • Traditional yeast starter method

Muroka • No charcoal filtration

Nama • Unpasteurised

Moto • Starter ferment

Before the main fermentation, the brewer must first prepare a starter mash known as the shubo or ‘Mother of Sake’ which is known colloquially as the moto. This moto is used to kick start the fermentation of the ‘moromi’ or main sake mash. The moto is made with kōji rice, steamed rice, yeast and water, then in the modern Sokujo method lactic acid is added. However in the traditional Yamahai method that Oku-san has used for this sake, natural lactobacillus from the airis allowed to join the moto and create the needed lactic acid. This traditional method takes about 30 days to develop, twice as long as a modern Sokujo moto sake and the result is a sake full of character. Oku-san decided to make a bottling of sake entirely composed of this ‘Mother of Sake’ to allow people to taste the heart of the Sake made in the traditional Yamahai method. Aroma and palate of pear, apple, elderflower and rice bran. The Pressed Moto is a sweet sake enhanced by acidity reminiscent of green apple. Very unique!

Some more reading about Black Market Sake

Support

Connect

Sign up for the latest news & offers

Thank you!

copyright 2017 BLACK MARKET SAKE. All rights reserved.

Liquor Licence #71437 (TAS)

Black Market Sake supports the responsible service of alcohol. It is against the law to sell or supply to, or obtain alcohol on behalf of, a person under the age of 18 years. You must be over 18 years of age to place an order online.